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<p>Air classification is an efficient dry fractionation technique that has been extensively applied to pulses, but little information is available on its application to cereals. The objective of this study was to evaluate the effect of air classification on wheat flour, with particular emphasis on the impact of wheel speed. Wheat kernels were milled, and the resulting whole wheat flour was air classified into fine and coarse fractions at 20, 30, 40, and 45&#xa0;Hz. Physicochemical, functional, and microstructural properties of both coarse and fine fractions at each wheel speed were evaluated. As wheel speed increased, the mass yield of the fine fraction decreased, whereas that of the coarse fraction increased. However, fine fractions were enriched in protein compared with the control sample (15.09&#xa0;g/100&#xa0;g), reaching a maximum of 23.81&#xa0;g/100&#xa0;g at 45&#xa0;Hz, and the protein content of fines increased with the wheel speed. Furthermore, the coarse fractions contained higher total starch than the feed (47.76&#xa0;g/100&#xa0;g), reaching a maximum of 58.27&#xa0;g/100&#xa0;g at 40&#xa0;Hz, whereas all fine fractions had higher damaged starch content than their corresponding coarse fractions. Wet gluten content and the gluten strength index were significantly higher in all coarse fractions compared with the fine fractions, suggesting stronger gluten-forming ability. Classifier wheel speed influenced the pasting properties of fine fractions, whereas coarse fractions were less affected and exhibited clearly higher peak and final viscosities than the feed and all the fine fractions. Therefore, air classification can be used to obtain protein-enriched wheat flour fractions, with the air classifier wheel speed modulating yield, protein purity, and functionality.</p>

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Effect of Air Classifier Wheel Speed on Properties of Wheat Flour Fractions

  • 期刊论文

  • 发表日期：

    2026年5月13日

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  • Isanka Gimhani,
  • Fernando Viacava,
  • Jitendra Paliwal,
  • Cristina M. Rosell

摘要

Air classification is an efficient dry fractionation technique that has been extensively applied to pulses, but little information is available on its application to cereals. The objective of this study was to evaluate the effect of air classification on wheat flour, with particular emphasis on the impact of wheel speed. Wheat kernels were milled, and the resulting whole wheat flour was air classified into fine and coarse fractions at 20, 30, 40, and 45 Hz. Physicochemical, functional, and microstructural properties of both coarse and fine fractions at each wheel speed were evaluated. As wheel speed increased, the mass yield of the fine fraction decreased, whereas that of the coarse fraction increased. However, fine fractions were enriched in protein compared with the control sample (15.09 g/100 g), reaching a maximum of 23.81 g/100 g at 45 Hz, and the protein content of fines increased with the wheel speed. Furthermore, the coarse fractions contained higher total starch than the feed (47.76 g/100 g), reaching a maximum of 58.27 g/100 g at 40 Hz, whereas all fine fractions had higher damaged starch content than their corresponding coarse fractions. Wet gluten content and the gluten strength index were significantly higher in all coarse fractions compared with the fine fractions, suggesting stronger gluten-forming ability. Classifier wheel speed influenced the pasting properties of fine fractions, whereas coarse fractions were less affected and exhibited clearly higher peak and final viscosities than the feed and all the fine fractions. Therefore, air classification can be used to obtain protein-enriched wheat flour fractions, with the air classifier wheel speed modulating yield, protein purity, and functionality.